A clafoutis is a dessert hailing from the Limousin region of France. It is traditionally made with cherries, but ,may also be made with plums, apricots, pears, apples, prunes or blackberries. It is simply a pancake batter poured over fruit in a fireproof baking dish and baked in the oven. It looks like a tart [...]
Annie's all in together pavlova 4 egg whites at room temperature, 1½ cups castor sugar (300g), 1 tsp cornflour, 1 tsp white vinegar, ½ tsp vanilla extract, 4 tbsp boiling water, 200ml stiffly whipped cream Pre heat the oven to 170ºC. Place all these ingredients, except the cream, in the mix master bowl and beat [...]
My mother was very successful making pavlovas...usually with bananas on top of the meringue, under the cream and with a fresh passionfruit drizzled on top. Everyone loved them - they were perfect. Now, they are back in the food magazines again! so i will occasionally cook them in class. traditionally we separate the egg whites, [...]
This recipe is based on one similar by the Troisgros brothers in Roanne, France. Diane Holuigue included this recipe in one of her early Nouvelle Cuisine classes as well as in her book The French Kitchen. Terrine, takes its name from the French terre, for earth, after the earthenware vessel in which it was traditionally [...]
Coulis is an unthickened sauce usually made from a purée of fresh fruit or vegetable. Regained popularity during the reign of Nouvelle Cuisine. For most vegetable coulis, such as those from capsicum, leek, champignons or onion,, the vegetable is cooked until softened, then puréed. If the purée is very liquid, the vegetable can be cooked [...]
Christmas is an excellent time to cook and bake various goodies to give as Christmas gifts. It is fun to make shortbread, Syrian festive cakes in tiny tins, rocky road, panneforte and tomato relish. Decoratively wrapped and presented they look gorgeous and are most appreciated by the recipients. I recently made some tomato relish for [...]
